Food Court Operations Career Program

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Embark on a rewarding career with the "Food Court Operations Career Program" at DHS Hospitality Academy SDN. BHD. This HRDC-certified course offers 56 hours of comprehensive training tailored for individuals aspiring to excel in food court management and operations. Covering essential topics such as vendor coordination, customer service excellence, food safety standards, and operational efficiency, this program ensures you acquire the practical skills and knowledge needed for success in a dynamic food court environment. Our experienced instructors provide real-world insights and hands-on training, preparing you to manage multiple vendors and maintain high service standards effectively. Whether you are looking to advance in your current role or explore new opportunities in the food service industry, DHS Hospitality Academy SDN. BHD. equips you with the expertise to thrive in food court operations. 

Learning Objectives

1. Effective Vendor Coordination
Develop skills in managing vendor relationships, including negotiation, contract management, and resolving disputes. Learn strategies to ensure smooth operations and maintain positive collaborations among food court vendors.

2. Enhanced Customer Service Excellence
Acquire techniques to deliver exceptional customer service in a food court setting, focusing on communication skills, handling customer inquiries and complaints, and maintaining customer satisfaction to foster repeat business and positive reviews.

3. Mastering Food Safety Standards
Gain comprehensive knowledge of food safety regulations, sanitation practices, and hygiene protocols specific to food court environments. Learn to implement and oversee these standards to ensure compliance and uphold health and safety measures.

Content Delivery Method

Physical, Virtual

HRD Corp Certified Course

Yes

Duration and Language

4-56 hours, English

Target Audience

Suitable for employees of all levels

Key Skillset Addressed

1. Vendor Management and Coordination
2. Customer Relationship Management
3. Food Safety and Regulatory Compliance